Mix the almond powder, sugar, flour and vanilla. Fold in the egg whites gradually, stirring constantly. Finish by adding the brown butter. Stir until homogenous, and refrigerate.
Grease and dust rectangular pans, and fill three-quarters full with the batter. Bake for around 10 minutes in a 410°F (210°C) convection oven.
Turn out onto a rack and let cool.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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